International Recipes and Cooking Around the World

Bosanski Burek

Bosanski Burek Recipe (Bosnian ground beef meat pie)
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(Bosnian ground beef meat pie)

5
Average: 4.6 (12 votes)

Savory fillings baked in a thin pastry dough are popular throughout southeastern Europe, a legacy of the Ottoman Empire. They go by a variety of names — börek, bourek, böreği, bouréki. The Bosnian version, burek, is an easy ground beef meat pie rolled up into a snail-like form.

4 to 6 servings

Ingredients

Pastry

  • Flour -- 2 cups
  • Warm water -- 1/2 cup
  • Melted butter or olive oil -- 1/4 cup
  • Egg, beaten -- 1
  • Salt -- 1 teaspoon

Meat Filling

  • Ground beef -- 1 1/2 pounds
  • Onions, minced -- 3
  • Eggs, beaten -- 2
  • Paprika -- 2 tablespoons
  • Salt and pepper -- to season
  • Melted butter or olive oil -- 1/2 cup

Method

  1. In a large bowl, use a wooden spoon to mix together the flour, warm water, melted butter or olive oil, egg and salt until it comes together in a doughy mass. Add more water, a tablespoon at a time, as needed to bring the ingredients together.
  2. Remove the dough to a floured work surface and knead until smooth and pliable. Cover with plastic wrap and set aside to rest for at least 30 minutes.
  3. Preheat oven to 375°F. Mix together the ground beef, onions, eggs, paprika, salt and pepper in a large bowl until smooth and set aside.
  4. Remove the rested dough to a lightly floured work surface and roll out into a large rectangle. Place floured fists underneath the dough and gently pull sections of the dough out to form a very thin rectangle about 2 feet by 3 feet (60 cm x 90 cm). Take care not to tear holes in the dough. If you do, pinch them together. Let the dough rest for 10 minutes or so to dry out a little.
  5. Brush the pastry dough all over with melted butter or olive oil. Place a row of the meat filling along the longer edge of the rolled out pastry dough, leaving a 1-inch border. Bring the bottom of the pastry up over the meat filling and roll it up into a long sausage-shaped roll.
  6. Lay one end of the roll onto the middle of a greased baking pan. Carefully wrap the remainder of the pastry roll around itself to form a snail-shaped pie in the middle of the baking pan. Brush the top of the pastry with melted butter or olive oil.
  7. Place in the oven and bake for 35 to 45 minutes, or until cooked through and golden-brown. Cut into wedges and serve with a large dollop of good yogurt.

Variations

  • You can use commercially produced filo dough if you are intimidated by making your own. Use single sheets to make single servings.
  • Substitute 1/2 pound ground veal or 1/2 pound grated potatoes for 1/2 pound of the ground beef.
  • Sirnica (Cheese burek): Pronounced "SEER-nit-sah." For the filling, use a mixture of feta (1 pound) and ricotta (1/2 pound) cheese, 2 eggs and pepper.
  • Zeljanica (Spinach and cheese burek): Pronounced "zel-YAH-nit-sah." For the filling use 2 pounds of frozen spinach, 1/2 pound feta cheese, 2 eggs, salt and pepper. Thaw the spinach and squeeze it dry before mixing with the remaining ingredients. Or try using chopped sorrel in place of some of the spinach.
  • A few tablespoons of chopped dill or parsley can add nice flavor to your burek.

Comments

We lived in Germany for 3 years and while we were there I fell in love with these. I made them tonight for dinner and my husband said that they were better than the ones we had in Stuggart. Thanks for a wonderful recipe.

I am looking for a recipe that a woman visiting from Germany made 40 years ago.
It looked like the picture of the potatoe dumplings. White in color...but as I remember it was a sweet bread filled with a meat. It seemed as if they may have been steamed and not baked because the 'crust' was not hard like a loaf of bread would be. They were small like a roll. If anyone knows of this recipe I would love the name and recipe.
Thanks, Marilyn

It could've been dampfnudeln (most likely), semmelknoedel, or knoedeln. Everywhere I went in Germany there was always something different to try, so it's hard for me to know exactly what you ate all those years ago. Dampfnudeln seems the most likely from your description, although I never had it stuffed with meat, I am sure it's possible to serve it that way.

Hope this helps!

I as born and raised in Southern Germany. It sounds to me that it was Dampf noddeln. ( Steamed Noodels. However, it is made of a sweet east daugh and then filled with meat, prunes or apricot... it is rolled in to a ball and then steamed in a dutch oven until done. There a various sauces to add upon erving. Pending on the filling. I dont have the recepie.

It's STUTTGART. I, too, lived in Germany and three years of that was in Stuttgart.

The filling turned out OK, but we really had to doctor this recipe to get it even CLOSE to where I found it marginally acceptable. I lived in Southwest Germany for MANY years, and I know good maultaschen, and this recipe just doesn't hit the mark. It took two people FOUR hours to make this turn out alright, and that was after totally changing what was written, adding bacon, more beef, more bread, more onions, and frying up the maultaschen in a pan after a quick boil. All-in-all, it was "ish", I didn't like how it turned out at all. It was simply too vague a recipe.

- Won-ton wrappers are easy to cook with, but too small. Maultaschen isn't about the pasta, it's about the filling. Won-ton wrappers really limit the amount of filling and leave a lot to be desired.

- 8-10 minutes boiling time doesn't work. We boiled our "maultaschen" for about 2 minutes.

- Mixing the filling, we ended up using a food processor, and that worked out perfectly.

Overall, I really dislike this recipe. If you need something close enough to settle a craving, this may be good enough for you, but if you're wanting to show other people what maultaschen is like, this probably isn't the recipe you'll want to use.

I agree with Ananomys, it only takes a couple minutes or so however, I would like her recipe if she would share.
We lived in Oberaichen/Leinfelden 1995-1998

when you say flour - do you mean self-raising or plain flour?

Self-rising flour is regular flour with leaveners added and is not suitable for this recipe.

I have not tried this recipe, but from what I remember of my experience....it was cut (after being prepared into large ravioli packet), fried up and they served it to me with dippy eggs....Yum, Yum!!! Had a wonderful MEATY filling.
In saying all this, if I can make the ppie crust or what ever that dough is and roll it out to an easy to uuse size, stuff it. I think I would have my hearts desire :~}
Any in put on this is most welcome,
J in AZ :~}

I am greman and known that the Maultashen are made of pasta dough and made in to pockets. We boil them in a chicken or beef broth. Very similar to ravioli. No Italian seasoning and tomato sauce.